Butternut Squash Lasagna
Amy Sawyer
ingredients
- 1 tablespoon olive oil
- 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water
- 3 amaretti cookies, crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- 3/4 cup (lightly packed) fresh basil leaves
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
See full recipe
notes
Excellent. Can also use sage in place of basil. I use the pre-packaged peeled and chopped squash to make it easy. Can use biscotti or ginger snaps if you can't find amaretti cookies.
Source: Giada Laurentiis
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